Red cabbage salad is side dish perfection

When you start with a Bon Appetit recipe as your inspiration, you can't help but prepare a delightful-tasting side dish.

I really can’t take very much credit for this recipe, because it is very close to Bon Appetit‘s original recipe, red cabbage salad with green apple, lingonberry preserves and toasted walnuts. In fact, if walnuts didn’t give 2 out of 3 of us canker sores here, and if I had lingonberry preserves in the house, I would have made the recipe exactly as-is. Well, not quite.

I actually ended up substituting 4 of the 7 ingredients, which easily constitutes an original recipe by legal standards, but not according to me, because it wasn’t really my brainchild. So I’m giving all of the credit to Bon Appetit‘s Andrew Chase and Erwin Schrottner, but I’m reprinting my version of the recipe here for you to see.

Red Cabbage Salad

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Ingredients:

2 tablespoons SuperFruit spread (blueberry, cherry, pomegranate, no sugar added)
1 large unpeeled Granny Smith apple, coarsely grated
1/2 cup slivered almonds, toasted
4 cups thinly sliced red cabbage

For the dressing:

1 tablespoon SuperFruit spread (Trader Joe’s)
1 tablespoon whole grain mustard
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil

Toss together the four main ingredients. I dry-toasted my almonds in a pan over low to medium heat, grated my apple by hand with the coarse side of the cheese grater and sliced the cabbage in the food processor.

Add the first three dressing ingredients to your blender (or VitaMix) and slowly drizzle in the oil until it is creamy and emulsified. Toss with salad and serve.

We served this salad with a marinated skirt steak and it was a perfect, filling dinner. I’ll definitely be making this salad again and serving it to company. It’s that easy and that good!